Modern Jewish delicatessen and the second chef-owned concept to be opened by Anthony Zappola
Lox, Stock, and Brisket is the second solo venture by Chef Anthony Zappola.
Anthony found his calling at age 15 in his hometown of Cleveland, Ohio. He decided to hone his talent by attending culinary school in Florence at the Scuola di Arte “Cordon Bleu”. In 2004, Zappola joined Tom Colicchio at Craft|New York and worked his way from line cook to Sous Chef. In 2006, Anthony relocated to Craft|Dallas where he was ultimately appointed Chef de Cuisine in 2008. Then in 2009, he moved West to Craft|Los Angeles.
After a few years in LA, Zappola was appointed Executive Chef of Tom Colicchio’s Heritage Steak at the Mirage Hotel in Las Vegas. During his time at Heritage, Anthony was awarded “Las Vegas Weekly Best New Chef 2014.” Heritage was also named Desert Companions “Best Restaurant 2013” and “Zagat’s One of the Most Important Restaurants 2013.”
After Heritage, Anthony opened the Rice Shop in Las Vegas to rave reviews. Returning to his hometown in Northeast Ohio, Anthony sold the Rice Shop in Vegas to start Lox, Stock, and Brisket.
- Deli sandwiches
- Soups and sides
- Breakfast sandwiches